Home › Creams, Jellies and Cold Sweets › Soufflé Frappé à la Marguerite
Soufflé Frappé à la Marguerite
Ingredients.
One ounce of Cornflour.
One inch of Vanilla Pod.
One gill of Cream.
Two ounces of Butter.
Half an ounce of Gelatine.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Creams, Jellies and Cold Sweets › Soufflé Frappé à la Marguerite
Ingredients.
One ounce of Cornflour.
One inch of Vanilla Pod.
One gill of Cream.
Two ounces of Butter.
Half an ounce of Gelatine.